Abstract: A method and apparatus for use in the manufacture of cheeses which proceed through a cheddaring stage. The method comprises treating a pre-drained and stirred cheese curd with a compressive and shear force so as to simultaneously expel the residual whey and permit fibrous development to occur in the fused curd. The apparatus for achieving this comprises a weighted shear assembly, such as a continuous belt overlying a portion of the conveyor belt upon which the cheese curd is conveyed in the direction indicated by the arrows. The cheese curd is subjected to compressive and shear forces as it passes beneath the continuous belt. The apparatus for prestirring the curd prior to passing under the continuous belt may comprise a plurality of adjustable position stirrers which move above the conveyor belt in the forward and reverse direction of the conveyor belt.

Abstract: A control valve system for a gas-fired, instantaneous water heater is disclosed. The valve has a "snap" action constructed to inhibit the supply to the burner of insufficient amounts of gas to ensure reliable ignition. In one example, a flexible diaphragm has opposite sides connected via respective passages to receive pressures upstream and downstream of a restriction in a water flow path. The diaphragm opens a gas valve in response to a predetermined flow of water along the path. In order to provide the "snap" action, a further passage is provided that links the two passages coupled to the diaphragm and contains a ball that can block the further passage only when the water flow is sufficient to open the gas valve sufficiently for an ignitable quantity of gas to flow to the burner.

Abstract: In a traditional process of making Cheddar and similar varieties of cheeses comprising adding a starter to milk, cutting the curd, stirring the curd and whey, effecting a first cooking of the curd and whey, draining off some of the whey and effecting a second cooking, draining off the residual whey, cutting into pieces, salting, stirring and forming into blocks; an improvement is disclosed wherein the time for which the curd-whey mixture is maintained at a constant temperature following the first cooking is extended from 10 to 25 minutes and the time for which the curd-whey mixture is maintained at a constant temperature following the second cooking is extended from 10-20 minutes to 25 minutes. The process enables one to obtain the optimal level of lactose, lactic acid, calcium, phosphorus and pH of the curd at the critical point (separation) and the desired pH and buffering capacity in the finished cheese.